New recipes

How to make a cage like my mother

How to make a cage like my mother



We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

How to make a cage like my mother

Wash the barberry in 9 drops of cold water.

After that, boil it with the 3 l of water and a pinch of salt and put it in the oven on low heat.

When the barley flower has blossomed and all the water has dropped, add the sugar and leave it in the oven until the barley boils for good. Do not remove from the oven until it is bound. It boiled for me in 2 hours and 30 minutes.

Let it cool, but keep it warm, and add: crushed walnuts, lemon peel, rum and vanilla sugar.

Leave it in the fridge overnight and then decorate.


Good appetite!



Traditional bagels

One of the most famous dishes in our country. Sarmales are most often consumed in Romanian restaurants. Made differently depending on the area, sarmale in vine leaves or in sauerkraut leaves, their delicious taste can not be compared with any other dish. Below, we make together, step by step, traditional sauerkraut, delicious according to the simplest recipe from my grandmother.

Recipe for traditional cabbage rolls:

All tourists who cross the threshold of our country, want to eat at least once traditional sauerkraut. Their delicious taste and the secret of their preparation is very well known by our housewives, who always manage to prepare the best sarmale. Below we tell you, step by step, how to make the best traditional sauerkraut, according to grandma's recipe.

1. Peel the cabbage from the outer leaves and stalks and choose the sheets in which the meat will be packed.

2. Peel the onion and wash it, then cut it into small pieces. Put in a saucepan to harden with oil and a little water and leave until golden.

3. Mix the fried and cooled onions in a bowl with the meat, pepper, salt and rice, which has also been scalded and cooled.

4. Take a walnut-sized composition and place it on a cabbage leaf, which is rolled with the edges inside.

5. The smaller cabbage leaves are stopped and finely chopped to form a layer for the cabbage rolls.

6. In a tall saucepan, place the chopped cabbage and ribs over the chopped cabbage, and another layer of chopped cabbage on top. Pour the broth soaked in water over them, put the bay leaves and a few peppercorns. Leave to boil on low heat for 2 hours. From time to time, add water, not to stick.

When the sarmales are ready, sprinkle on top of the greens and are only good to eat. You can eat a portion of traditional sauerkraut with cream or a hot pepper.


For a year I wrote down, photographed, learned and now I am collecting them in the book "Cooking with my mother" which I dedicate to my mother on her 70th birthday.

Cooking with Aunt Sica & # 8211 Pot

Part of the Cooking with my mother project is also the chapter on special guests. Special guests for me and my mother, who have been and are part of our lives. You will of course find the recipes cooked with them in the book.


Traditional cage

After it boils, turn the heat to low and leave until the grains bloom and the water decreases (this process takes 1-2-3 hours depending on the amount of wheat, the pot in which it boils and the flame). From time to time, the vessel is gently shaken so that the wheat does not stick to its bottom. It is good to avoid mixing with a spoon because we risk crushing the grains and making porridge. www.simonacallas.com If you still use a spoon, choose a new wooden one and mix it a little. The water must fall, but not disappear, otherwise the cage will be drier. If necessary (if the water drops too much or if we like the juicier cage), add a little more hot water.


I managed to make boiled wheat like my mother at home

Hello my dears
I have a great joy that I want to share with you in a few moments.
Lately, I've been thinking about how to prepare whole grains in the right way so that we can eat them happily.
Of all cereals, wheat is the cheapest. I bought 1 kilo and a few kilograms from the fair. I took a bag and kept thinking about how to prepare it as well as possible so that I could benefit from all the richness that the Lord put in it. I started shyly with sprouted wheat, then with dumplings, then with boiled wheat. But I was boiling with it and it remained strong, the grain did not unravel, the price unfolded at the barley.
And I remembered that my mother was somehow squeaking and squealing like a barley. But where can I get a pick? I asked the woodworkers, but they didn't really know what I wanted. What else to do? And I tried to crush him somehow. Luckily, I found a wooden hammer in the house, like a schnitzel hammer, and with it I tried to crush it and I succeeded.
Boiled wheat
I washed the wheat well. I soaked him for one night. The next day I drained it and rinsed it and then left it in the pot for another day. I rinsed it again and then took the wooden buzzer in an upright, inverted T-shape and crushed it until I got tired. In the meantime, I heated the water in the cast iron cauldron. When it warmed up well, I put the crushed wheat and let it boil well over low heat. when it soaked well, it boiled, I put a little cumin and a pinch of salt and I put the lid on when I looked at it after about 2 hours it was well swollen, loose like barley. God, I also thanked him how good he was with spinach and raw salad.
Try!


Traditional barley cage recipe

It's time to post this traditional barley cage recipe.

There comes a time in life when we have to master the church rituals that we know theoretically, but not practically.

One of these is how and when we prepare the cage.

The cage is only prepared for memorial services and religious holidays, being the main element, absolutely necessary, for the commemoration of the dead. For all the sisters commemorating the dead, the traditional cage is prepared and taken to the church together with a bottle of wine, to be consecrated by the priest. Only then can it be divided.

The cage, prepared from boiled wheat and sweetened with honey or sugar, symbolizes the body of the dead, fed during life, mainly with wheat because it makes bread.

The rest of the ingredients that make up the cage represent the virtues of the saints or the deceased mentioned, or the sweetness of eternal life that we hope the dead have acquired.

Since ancient times, the cage was prepared only from boiled wheat, sweetened with honey and was offered as an offering to the gods. Before being boiled, the wheat was washed in 9 waters, as a symbol of the 9 angelic hosts.

Nowadays, the cage is prepared more from barley, as it is more handy and cooks faster.